Sausage Rigatoni Rosa

Name: Sausage Rigatoni Rosa
Prep time: 5 min
Cook time: 15 min
Yield: 4
Ingredients: 1 c Parmesan cheese; black pepper; 2 tbsp butter; 2 unit chicken stock concentrate; 1 tsp chili flakes; 2 tsp cooking oil; 1/2 c cream cheese; 2 cloves garlic; 18 ounc pork sausage; 12 oz rigatoni pasta; salt; 1 tsp sugar; 3 oz tomato paste; 2 unit zucchini

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👥 4 servings 📊 easy ⏱️ Prep Time: 5 minutes 🔥 Cook Time: 15 minutes source_chef: Marley Spoon

🥘 Ingredients

Parmesan cheese
1 c
black pepper
butter
2 tbsp
chicken stock concentrate
2 unit
chili flakes
1 tsp
cooking oil
2 tsp
cream cheese
1/2 c
garlic
2 cloves
pork sausage
18 ounc
rigatoni pasta
12 oz
salt
sugar
1 tsp
tomato paste
3 oz
zucchini
2 unit

🍳 Cookware

large pan

1

Wash and dry all produce. Bring a large pot of salted water to a boil. Once water is boiling, add rigatoni pasta ; cook, stirring occasionally, until al dente, ⏱️ 9 minutes - ⏱️ 11 minutes . Reserve 1 cup of the pasta cooking water (about 1 ½ cups for 4 serving), then drain and set aside. Meanwhile, trim and halve zucchini lengthwise; slice crosswise into ¼-inch-thick moons. Peel and mince or grate garlic .

rigatoni pasta: 12 oz, zucchini: 2 unit, garlic: 2 cloves
2

While pasta cooks, heat a drizzle of cooking oil in a large pan over medium-high heat. Add zucchini; season with salt and black pepper . Cook, stirring occasionally, until browned and tender, ⏱️ 6 minutes . Remove from heat; transfer zucchini to a plate. Remove pork sausage from casing and discard casing. Heat another drizzle of oil in same pan. Add the sausage, breaking up with a spoon, until almost cooked through, ⏱️ 4 minutes . It will finish cooking in the next step.

cooking oil: 2 tsp, salt, black pepper, pork sausage: 18 ounc
3

Stir garlic and tomato paste into the pan with the sausage; cook ⏱️ 2 minutes until the garlic is fragrant, the tomato paste is distributed, and the sausage is fully cooked. Stir in cream cheese , chicken stock concentrate , ½ cup of the reserved pasta cooking water (use ¾ cup for 4 servings), butter , sugar , and a pinch of chili flakes to taste. Remove from the heat.

tomato paste: 3 oz, cream cheese: 1/2 c, chicken stock concentrate: 2 unit, butter: 2 tbsp, sugar: 1 tsp, chili flakes: 1 tsp
4

Add the drained rigatoni and zucchini to the pan. Stir in half the Parmesan cheese . Season with salt and pepper. If needed, stir in a splash of more pasta water until the pasta is coated in a creamy sauce. Divide between bowls; top with the remaining Parmesan cheese and serve.

Parmesan cheese: 1 c